French Caramel Custard
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Baking is crucial; too much baking makes the custard curdle.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 83. The excerpt below is the record exactly as published.
FRENCH CARAMEL CUSTARD. CREME RENVERSE AU CARAMEL. Boil one pound of granulated sugar to the caramel degree (No. 67). As soon as it turns to a golden color, add a little water and reduce it to the soft ball degree. Fill a thin layer of this syrup while hot into the bottom of timbale molds; let cool. Rub the sides of the molds with some melted butter or olive oil. Prepare the custard No. 160; flavor vanilla
Cook this with the app: pantry check, scaling, and the assistant.